In most recipes that call for a pound of chicken, I just use a 12.5 oz. can instead. But I think this recipe needed two cans. I don't use it every day, and keep a 3-month supply of it. Canned chicken is a nice backup when you need cooked chicken right away. And it would be great during a disaster because you could eat it without cooking it.
My 17 year-old daughter said she enjoyed this recipe and likes it when I cook regular meals. Meaning, that she didn't have to do a "make-your-own night." :) We have those sometimes when I'm tired. My youngest ate it up too, which is the best compliment because she is a picky eater. And she liked the carrots, but broccoli would have worked as well. I probably would have added onions and celery, but didn't have any on hand.
You can find stuffing and chicken broth on sale everywhere at this time of the year, and it's a great time to stock up. Here in the Layton, Utah Sam's Club, they usually have canned Turkey as well.
Chicken and Stuffing Casserole
Servings: 6, Bakes in 35 min.
1 (6 oz.) pkg. Stuffing mix
3/4 c. fresh baby carrots
2 (12.5 oz.) can chicken breast or turkey, not drained (or turkey leftovers)
1 (10-3/4-ounce) cans cream of chicken or mushroom soup
1 (14 oz.) can chicken broth
1/4 c. water
2 T. butter, melted
1. Preheat oven to 350 degrees F.
2. Pour small thin layer of broth onto bottom of 9x13-inch baking dish, but not all of it.
3. Sprinkle 1 c. of the stuffing onto the bottom of the baking dish.
4. Thinly slice carrots, and cook until just tender. Spread evenly over stuffing.
6. Reuse bowl to blend soup, broth and water. Pour over chicken.
8. Drizzle melted butter over stuffing.
9. Bake uncovered for 30 - 35 minutes.